Friday, April 17, 2015

This Week in SnackChat with Bonus CIY Recipe!

Here it is, let's get this freakin weekend started!

tzatziki game on spread.

I'll take a bow right about now. A thank you, a thank you! Bonus weekend recipe! A special CIY edition of SnackChat !Farmers Market Mushroom Quiche with Caramelized Onions with Pork TenderloinCrust from Rachel Khoo's Little Paris Kitchen:90g of softened unsalted butter1 tsp of sugarLarge pinch of salt180g of plain flour, sifted2 large egg yolks2-4 tablespoons of ice cold waterWatch video in the link above!Caramelized onions from Momofuku Milk Bar:1 whole onion sliced thinlygrapeseed oil and butterHeat the oil and butter in a pan over medium. Add onions. Don't touch them for about a minute or two or five.Toss with kosher salt turn heat to low and stir occasionally for about 30 minutes. You'll see that it's turning brown. When it's a nice deep brown, you're done.Filling: ( this my own recipe)4 eggs1/2 cup half and halfhandful of mixed mushrooms, I used crimini, button, wood ear and a bunch of others I can't remember. It was a mixed bag from the farmers market.In a pan, heat some grapeseed oil and butter oil on medium low. Add mushrooms. Cook them down for about 20 minutes. Season to taste. I also added a little queef of thyme. Add caramelized onions and cook for another minute or two. Remove from heat and let it cool.Meanwhile, whisk eggs with half and half, add salt and pepper. Assuming you watched the video and that you have your pastry crust lining the pan, fill pan with mushroom and onions followed by the egg mixture.Pop in a preheated 375 degree oven from 35 -38 minutes.Finished quiche should have a slight wobble but don't worry, the egg will continue to cook! Pork Tenderloin (prep the night before) 1:1 ratio of salt to sugar for a smallish tenderloin I used about 3 tablespoons of each.Add some pepper.The night before you make the tenderloin cover the pork with the salt sugar and pepper mixture. Make sure you get it all over the beast.Place in fridge in a pan cover with plastic wrap overnight.When ready, bring the tenderloin to room temp. I usually leave it out for about 30 minutes.I used a cast iron and a mix of coconut oil and grapeseed oil a good amount, but not swimming. I got the pan searing hot added the pork and then added a clove of garlic and a spring of thyme. I seared each side for about 4 minutes and then placed the pan in a preheated 350 degree oven for about 8 -10 minutes. This will depend on the size of your tenderloin. If it's bigger go a bit longer. Mine was little. I also spooned some oil from the pan over the pork about half way through the oven cook time.I also made a salad. But lets all assume everyone knows how to make those. BOOM!

Happy 50% off chocolate day!

Clean Plate Club member since 1984.

Breakfast burritos are the dream.

From yours truly.

I hope you didn't pay for that because in that case, it is a win win.

I originally thought this was chips and dip.

Chippino, Casino, Reno, Beano.

What?!? No dessert? My favorite thing to do was to eat the crackers/feed them to birds and just eat the meat and cheese. It also needs mustard. Are you listening Kraft? But hey, that 14 grams of protein tho.